Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

to cook for canning; [194]

use of spices with; [185]

Fruits, analysis of;

[166]

at the beginning of a meal; [168]

dried; [298]

drying of; [211]

for breakfast; [288]

in jelly; [208]

kinds most easily digested; [165]